Braising, best for less-tender cuts of meat, is good reason to use chicken thighs rather than breasts in this saucy one-dish recipe.

Source: Better Homes and Gardens


Recipe Summary

40 mins
55 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Remove skin from chicken. In a large skillet heat oil. Brown chicken in hot oil over medium heat about 5 minutes, turning chicken to brown evenly. Drain fat. Add broth, wine, garlic, dried rosemary (if using), salt, and black pepper to chicken in skillet. Bring to boiling; reduce heat. Cover and simmer about 20 minutes.

  • Add tomatoes, sweet peppers, and mushrooms to skillet. Simmer, covered, 15 minutes more or until chicken is tender and no longer pink. Transfer chicken to a serving dish, reserving vegetables and cooking liquid in skillet. Cover chicken with foil to keep warm.

  • In a small bowl combine the cornstarch, water, and fresh rosemary (if using); stir into mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Spoon vegetables and sauce around chicken. Serve with noodles or rice. Makes 4 servings.

Nutrition Facts

355 calories; fat 10g; cholesterol 117mg; saturated fat 2g; carbohydrates 34g; insoluble fiber 3g; protein 29g; vitamin a 113.3RE; vitamin c 128.7mg; sodium 408mg; calcium 40.4mg; iron 3.4mg.